Rémoulade Sauce

Ingredients

• 1/2 cup finely chopped celery
• 1/2 cup finely chopped green onions
• 1/4 cup chopped fresh parsley
• 3 garlic cloves, minced
• 1/2 cup mayonnaise
• 2 tablespoons Lea & Perrins (Worcestershire sauce)
• 2 tablespoons ketchup
• 2 tablespoons Zatarain's Creole Mustard
• 2 tablespoons prepared horseradish
• 2 tablespoons fresh lemon juice
• 1 tablespoon yellow mustard
• 1 tablespoon white wine vinegar
• 1 tablespoon Louisiana Hot Sauce (or hot sauce of your choice)
• 1 teaspoon paprika
• 1/8 teaspoon cayenne pepper
• Salt and black pepper to taste

Instructions

Place all ingredients in a large bowl; stir until thoroughly combined. Cover and refrigerate for at least 2 hours before serving. Makes about 2 1/2 cups.

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